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These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
1 cup (2 sticks) butter, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Nutmeg, Ground
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans
Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
Cinnamon Pecan Cookie Balls: Add 1/2 teaspoon McCormick® Ground Cinnamon to the cookie dough, adding with the nutmeg. Add 1/2 teaspoon cinnamon to the 2 cups confectioners' sugar for rolling.
(Amount per serving)
Made them and they did not have a chance, gone by the next day. I love them, ready to make another batch asap. best recipe so far! Luv Luv Luv em!
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Love these cookies! They were a big hit!
Delicious! I love this recipe! Great cookies to bring to a gathering, although my kids always want to keep them for themselves!
Have tried so many like recipes...this was what I've been looking for!
Light, melt in your mouth, and the sweet is delicate!
The pecan balls were fantastic! Soft, melt-in-your-mouth, nutty flavor.
The only change I made was, chopped the pecans finely & used only 1 cup of pecans.
These are my favorite cookies I love to make these cause they're so quick and easy to make and oh so good. !!!!!!!!!!